Lobster & Crawfish Pot Pie Recipe
MAINE LOBSTER, LOUISIANA CRAWFISH, ALASKAN HALIBUT
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Ingredients
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Seafood
Vegetables & aromatics
Sauce & liquids
Seasoning & extras
Pastry & finishing
Method
Seafood
- 1
Prepare seafood
If lobster and crawfish are not cooked, steam or boil lobster tails and crawfish until opaque and cooked through, then cool. Remove lobster meat from shells and chop into bite-sized pieces. If halibut is raw, cut into 1/2" cubes and pat dry. Combine lobster, crawfish and halibut cubes in a bowl, refrigerate until ready to add to filling.
Vegetables & aromatics
- 2
Sweat aromatics
Preheat oven to 400°F (200°C). In a large sauté pan or Dutch oven over medium heat, melt 4 tbs butter. Add diced onion, celery and carrot and cook gently, stirring, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in thyme and the white parts of the sliced green onions; cook 1 minute.
Sauce & liquids
- 3
Make roux and sauce
Sprinkle 4 tbs flour over the softened vegetables and stir to coat, cooking 1–2 minutes to remove raw flour taste. Deglaze with 1/4 cup dry white wine, scraping up any brown bits. Slowly whisk in 2 cups seafood stock until smooth. Bring mixture to a gentle simmer and cook until it thickens slightly, about 4–5 minutes. Stir in 1/2 cup milk and 1/2 cup heavy cream, then simmer 2–3 minutes more to reach a thick, creamy consistency. Add lemon juice and taste for seasoning.
Seasoning & extras
- 4
Season the filling
Stir Old Bay seasoning, kosher salt, black pepper and cayenne (if using) into the sauce. Add chopped parsley and the green parts of the sliced green onions. Adjust seasoning as needed. Remove pan from heat and fold in the chilled seafood mixture so lobster, crawfish and halibut are evenly distributed. Dot the top of the filling with 1 tbs butter, then let the filling cool slightly (5–10 minutes) so it is easier to handle under the pastry.
Pastry & finishing
- 5
Assemble pot pies
Portion the filling into two 10–12 oz ramekins or into one medium 6" to 8" deep-dish pie plate (adjust baking time as noted). Roll or unroll pie dough/puff pastry and cut two rounds slightly larger than the ramekins. Brush rims of ramekins with a little beaten egg. Place pastry over each filled ramekin, pressing edges to seal and trimming excess. Crimp edges decoratively and cut a small steam vent in the center of each top. Brush pastry with beaten egg for a golden finish and sprinkle with a pinch of flaky salt if desired.
- 6
Bake
Place ramekins on a baking sheet to catch any drips and bake in preheated 400°F (200°C) oven until pastry is puffed and deep golden, about 18–22 minutes for ramekins (25–30 minutes if a larger single pie). If pastry is browning too quickly, tent loosely with foil for the last 5–10 minutes.
- 7
